Wednesday, 26 November 2014

Chocolate Danish foldovers

Mouth watering pastry for the breakfast table!

Makes 15 | Takes 50 min


For the Danish pastry
680ml (2¾ cups) cake flour
3ml (½ t) salt
80ml (⅓ cup) sugar
7g dry yeast
250g cold butter, chopped
180ml (¾ cup) milk
1 egg, lightly beaten

For the filling

250ml (1 cup) chocolate spread (like Nutella)
1 egg white
sugar, to sprinkle


For the pastry, combine the flour, salt, sugar, yeast and butter. Make a well in the centre and mix in the milk and egg until just combined (don’t break up the butter pieces). Cover and refrigerate for 4 hours.
Lightly dust a work surface with flour. Roll the dough out into a 25cm x 40cm rectangle. Fold into thirds on top of each other. Turn the pastry 90 degrees. Roll out into a rectangular shape again. Fold into thirds, wrap in plastic wrap and refrigerate for 30 minutes.
Preheat the oven to 200°C. Roll the pastry out on a lightly floured surface to 5mm thickness. Cut into 10cm squares.
For the filling, place a tablespoon of the chocolate spread into the centre of each square. Brush the pastry with egg white and press together to enclose the filling. Place onto greased baking trays and brush with more egg white. Sprinkle with sugar and bake for about 15 minutes until brown.

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